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Messages - bucknut

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Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: February 28, 2015, 10:14:57 AM »
I've used Domino's dots before with good success when I use to bottle.
One cube per 12oz bottle gave me good carbonation, if I had to guess maybe 2-2.5 vols.
Yes bucknut, I'll have to admit that's probably the simplest and cheapest bottle carb solution.  But it's one-size-fits-all.  What do I do when I want to bottle some English Bitter at 1.7 volumes of CO2 or Dunkelwiezen at 3.2?  Also how do I know those sugar cubes are reasonably bacteria free?

Yea, it's limited but easy and just one of the many reasons why I went to kegging. I wouldn't be to worried about infection from the cubes, the beer has enough alcohol I believe to negate any chance of infection.

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Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: February 27, 2015, 03:55:33 PM »
I've used Domino's dots before with good success when I use to bottle.


One cube per 12oz bottle gave me good carbonation, if I had to guess maybe 2-2.5 vols.

3
General Homebrew Discussion / Re: stupid BIAB cleanliness question
« on: February 10, 2015, 03:44:53 AM »
Brewed 8 liters of porter last Sunday, using BIAB, on my kitchen stove. Small batch - 8 liters into fermenter. One thing that bothers me related to keeping the kitchen clean is when I pull out the bag and move it to another receptacle.  I had to scrape wort off the floor, the closets, the inside of drawers, and the ceiling.

OK, a slight exaggeration, but I want to keep the kitchen as clean as possible, especially since the cleaning person comes on Fridays, and I usually brew on Sundays. I have come a long way: my shoes no longer stick to the floor at the end of the brewing session.  But transferring the bag is a pain.

So how do you BIAB folks keep your kitchen clean? And at the same time optimize the draining process (without going into the discussion whether you still want/need to sparge). I already know one thing: don't transfer the bag to a pot that is little bit too small :-(

After my last biab session in the kitchen, the wife kicked me outside (garage) because I got some wort on her new stove and that stuff doesn't come off, got baked on and has become one with the cooktop now.
Afterwards I did find one of these on Amazon...

That fit the bottom of my kettle to prevent burning the bag, and I also found this strainer...

That was just big enough to set on top of my brew kettle. Got them both on Amazon.

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General Homebrew Discussion / Re: How Long do You Dry Hop in a Keg?
« on: December 18, 2014, 07:56:04 AM »
Using pellet hops, I'll keep them in till the keg kicks, 1-2 mos. No hop sacks or containers, I use one of these..

over the end of the dip tube that I shorten, works great and pours are clear after the first 1 or 2.

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Kegging and Bottling / Re: Keg hopping frustration
« on: October 13, 2014, 10:40:46 AM »
I think all is fine. You still need to get past the first few yeasty pints. Pellets do cause some more haze. All you are doing is dry hopping, just in the keg not the fermentor. If you don't have a clog then I wouldn't worry. You have to get the pick up tube above the bottom sediment, waiting won't help, you have to pour. You also can't move the keg around or it all stirs up. Also if you normally dry hop say 8 days then package and wait another week or two before trying the beer it will certainly have melded more than a sample barely a week old.

I have 4 of these, so I can have multiple kegs going.
http://www.beveragefactory.com/draftbeer/home_brew/kegs/c711_hops_filter_screen.html
I have free floated many pounds of leaf and even pellets without a single clog or any keg cleaning issue. They work great, are cheap and easy. I still always dry hop in a fermentor as well, and keg hop to supplement or adjust or just go nuts. It is really easy to add hops midway through a keg as well.

I have a couple of these and they work great, I use pellet hops and just toss them in. First glass is murky, but by the third or fourth glass it's clear and I never get any floaties.

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Commando.....don't fear the floaties ;D

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Kegging and Bottling / Re: keg hopping while carbing
« on: April 07, 2014, 03:12:30 AM »
I use a stainless steel screen that fits over the bottom of the dip tube, got it at my LHBS for about 5 bucks. Just toss the hops in commando, first pour some trub/hop material but after that it's clear all the way to the end.

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Equipment and Software / Re: Floating Keg Dip Tube
« on: February 07, 2014, 08:50:14 PM »
Not sure it's worth it, anyone think it'll draw a better conditioned/carbonated brew. At the beginning this may be an issue but not after a week or two in the fridge.

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Kegging and Bottling / Re: Keg hops - Pellets
« on: December 05, 2013, 06:10:50 PM »
Just used one of these for the first time......


Had to cut about a 1/2 inch off the dip tube, and used about an ounce of pellet hops.......worked like a champ, all the pours were clear. Had nothing but hop sledge left after last pour from keg. The flavor and aroma from the hops was fantastic, this is how I'll dry hop from now on.

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The Pub / Re: Great Halftime Show!
« on: October 27, 2013, 08:44:58 AM »
Well they are "The Best Dam Band in The Land", here's another good one from the Iowa game this year.
https://www.youtube.com/watch?v=GTca2nrIn4U
As far as the football team, lets just say I was born and raised a Buckeye. I sure would like to see them play Alabama this year for the national championship but it doesn't look good for us, even if we win out, the conference and our schedule just wasn't strong enough, but ya never know.

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Beer Recipes / Re: first pumpkin ale
« on: August 24, 2013, 11:39:45 AM »
I would loose the 5 min hop addition and maybe move it to the 25 or remove. Seems loke alot of pumpkin for a 3 gal patch, me I would just use maybe 1 can (16oz) of pumpkin at the beginning of the boil. The pumpkin isn't going to give much of any flavor, it will help with the mouth feel of your beer and give some extra sugars. The spices look ok, but I would put them in at knockout. I'm doing my pumpkin ale next week and I'll still tweaking my recipe.
Cheers

13
Commercial Beer Reviews / Re: How old is too old to buy an IPA?
« on: June 21, 2013, 11:45:22 AM »
I agree with the three month for an ipa, after that I'm not going to spend my money on it. Will it still be good? Sure, probably, but it won't be as the brewer intended it to taste/smell. Ask yourself, I'm I going to buy a beer called "Torpedo" that's 4-6 mos old and expect it to taste like it did when it was fresh, no. If you do it's your own choice and your willing to forgo what the brewery wanted this beer to taste/smell like, then it's all on you. If your amused by this then I guess I'm glad to have been of some amusement for ya.

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General Homebrew Discussion / Re: California common using 2112
« on: June 01, 2013, 01:49:51 AM »
Leave in primary. Then bottle. Then chill. Then drink.

Ok, how bout after bottling, carb at room temp for 2 to 3 weeks, then chill?

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General Homebrew Discussion / California common using 2112
« on: May 30, 2013, 05:55:39 PM »
Hey guys, just did my first California common and I used 2 smack packs of 2112 for a 2.5 gal batch and It started fermentation just under 10 hrs at 62 degrees. I was wondering on how to proceed, secondary or leave in primary? I'd like to just let it go in the primary for 21 days at 62 degrees, then I plan on conditioning at room temp for 2 to 3 weeks then lager it in the fridge for say another 2 to 3 weeks before drinking. Any suggestions?

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